Pork Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash done right is one of those meals that feels indulgent but actually sets you up for a genuinely great morning. This one leans on ground turkey as the protein, so you get all the hearty, satisfying energy of a classic skillet dish without any pork in sight. Sweet potato brings natural sweetness and golden, caramelized edges, while zucchini and red bell pepper keep things colorful and fresh. Garlic-infused olive oil ties the whole skillet together with a deep, savory base that makes every bite smell incredible before it even hits your plate. Dried oregano goes in early so it blooms in the heat, and a finishing hit of fresh basil and lemon juice lifts everything at the very end ā that contrast is what makes this hash taste like something from a brunch spot rather than a rushed weekday scramble. A pinch of crushed red pepper flakes is optional, but if you like a little kick in the morning, do not skip it. This is the kind of one-pan recipe you'll find yourself making on repeat.
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Learn more āIngredients
4 servings
- 3 tbsp garlic-infused olive oil, divided
- 1 lb ground turkey
- 1 tsp sea salt, divided
- Ā½ tsp black pepper
- 1 lb sweet potato (about 2 medium), peeled and cut into Ā½-inch dice
- 2 medium zucchini, cut into Ā½-inch dice
- 1 medium red bell pepper, seeded and diced
- 1 tsp dried oregano
- Ā¼ cup fresh basil leaves, roughly torn
- 1 tbsp fresh lemon juice
- Ā¼ tsp crushed red pepper flakes (optional)
Instructions
- 1
Heat 1 tbsp of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey, 1/2 tsp of the salt, and the black pepper. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and an instant-read thermometer inserted into the thickest cluster reads 165Ā°F (74Ā°C), about 7ā8 minutes. Transfer the cooked turkey to a plate and set aside.
- 2
Return the skillet to medium-high heat and add 1 tbsp of the garlic-infused olive oil. Add the diced sweet potato and the remaining 1/2 tsp salt. Cook, stirring every 2 minutes, until the sweet potato is golden at the edges and just tender when pierced with a fork, about 10ā12 minutes.
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